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Pan Fried Grouper on a Bun


  • 1 (3/4 pound) grouper fillet*
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • Salt
  • Freshly-ground black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 soft multi-grain or plain buns, halved
  • 1/2 cup tartar sauce
  • Lettuce and ripe tomato slices


  1. Lay the grouper on a flat surface and remove any little bones with tweezers. Going with the grain, carefully cut the fish on the diagonal into 4 smaller fillets. Place the buttermilk in a shallow dish.
  2. Combine the flour, paprika, salt and pepper in a second shallow dish. Dip the fillets into the buttermilk and then dredge in the seasoned flour, shaking off excess.
  3. Heat butter and oil in a large, nonstick skillet over medium heat. Cook fillets one or two at a time, depending on size of the skillet, until golden brown and cooked through, about 3 minutes per side. Add more butter and oil to the pan if necessary.
  4. While the fish is cooking, spread both sides of each bun with 1 tablespoon tartar sauce. Place a grouper fillet on the bottom half of each bun, top with lettuce and tomato, if desired, and cover with the top of the bun.
  5. Serve immediately.

* If grouper is not available, use snapper or sea bass.

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